Coconut Banana Muffins
Remember when you were a kid, and you begged your mom to buy you a coconut so that you could put straws and teeny umbrellas into it and drink cocktails like Thurston Howell III? And then maybe go build a car out of bamboo, or just sticks from your backyard? Because it’s totally possible, right?
W did the same a few days ago – begged for a coconut he saw in the produce section – minus the Gilligan’s Island reference. (An odd request – I don’t recall ever seeing Spiderman, Batman or Yoda drinking from a coconut.) When we got home Mike drilled holes through its eyes and poked in straws for the boys to drink.
They thought it was disgusting, and forgot it on the countertop. $3.50 for a couple sips of organic (do they use pesticides when growing coconuts, anyway?) coconut juice just seemed like too huge a waste for someone who typically bends over backwards to make use of half a bunch of wilting cilantro in the fridge.
We chipped away at its innards and snacked a little on the coconut meat, but hardly made a dent in the mound of it. I would have loved to have baked a pie, but I need a fresh coconut cream pie in my vicinity like I need a drill in the eye. I made muffins instead – banana-coconut, as banana is a safe sell around here.
I grated the coconut using my Grandma’s old mouli grater. It was more than a little dull. I muscled my way through it. You could of course begin with the shredded stuff.
They were nice and moist and friendly. The boys naturally thought they were weird and wouldn’t eat them. More for me.
Coconut Banana Muffins
If you want to turn up the tropical flavour factor, stir in some chopped dried apricots, dates and/or candied ginger.
3/4 cup all-purpose flour
1/2 cup whole wheat flour
1 tsp. baking powder
1/4 tsp. salt
3/4-1 cup shredded or flaked coconut
2 mashed very ripe bananas
1/2 cup sugar – white or brown
1/3 cup melted butter or canola oil
1/3 cup buttermilk or plain yogurt
1 large egg
1 tsp. vanillaPreheat oven to 375°F and line muffin cups with paper liners.
In a large bowl, stir together the flours, baking powder and salt. Toss in about 1/2 cup of coconut. In another bowl whisk/mash together the bananas, sugar, buttermilk, egg and vanilla; add to the dry ingredients and stir just until blended. Don’t overmix.
Divide batter among lined muffin cups and sprinkle with remaining coconut. Bake for about 25 minutes, until puffed and golden, about 25 minutes. Makes about 10 muffins.
I have something cool for Free Stuff Friday – a genuine Whirley-Pop popcorn popper! I found them at Lee Valley a few weeks ago, and they’re just too much fun. For those who like popping their corn the old-fashioned way, in oil, Phineas Whirley’s hand-crank machine has a stainless steel stirring system that coats and cooks kernels evenly while preventing them from sticking to the bottom of the pan. The hinged lids allow steam and moisture to escape, ensuring a crisp, light, flavourful pop.
I liked it so much I bought another, just for one of you.
To enter – leave a comment and I’ll draw a name next Tuesday, before we leave for Tofino (yes, you’re coming). It’s Good Friday next week (how did that happen?) – is there something you love to make or eat on Easter weekend? And if nothing’s showing up on your Easter radar, what was for dinner last night? Or tonight? or whenever you happen to be reading this?
Or… what do you wish you were having for dinner?
March 26 2010 | bread and breakfast | 106 Comments »
